In preparing for my non-review of the Ordinary this week, I had a good long chat with Executive Chef Mike Lata and got all sort of inside scoop about where they get their oysters, the ingredients in the slow-cooked greens, and even why there’s a can of Schlitz on the menu. One thing I forgot to ask about were the Hawaiian rolls they put their fried oyster sliders on.
They were splendidly delicious and miles better than the national brand you can buy in supermarkets (and, heck, that national brand itself is pretty good), so I just assumed the Ordinary crew made them in house.
Well, that’s what I get for assuming. As it turns out, the Ordinary purchases theirs from Brown’s Court Bakery, which opened not long ago in the old Hope + Union space at 199 St. Philip Street. Owner and head baker David Schnell perfected his recipe after two months of trial and error, and you don’t have to be an industry insider to get your hands on some. A pack of four sells for $3, and if you want them absolutely fresh, drop by a little after lunch: they usually come out of the oven around 1:00 pm.
And that means I’ll probably be making some sliders this weekend.
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